# Ingredients:
→ Yogurt Base
01 - 1 cup plain Greek yogurt
02 - 1 small garlic clove, finely grated
03 - 1 tbsp fresh dill or parsley, chopped
04 - 1/4 tsp sea salt
→ Eggs
05 - 4 large eggs
06 - 1 tbsp white vinegar (for poaching water)
→ Spiced Butter
07 - 3 tbsp unsalted butter
08 - 1 tsp Aleppo pepper (or 1/2 tsp smoked paprika plus pinch of chili flakes)
09 - 1/2 tsp ground cumin
→ Assembly
10 - 2 English muffins, split and lightly toasted
11 - Fresh herbs (dill, parsley, or chives), for garnish
12 - Black pepper, to taste
# Instructions:
01 - Mix Greek yogurt with grated garlic, chopped herbs, and sea salt in a medium bowl. Spread evenly over the cut sides of each toasted English muffin half and set aside.
02 - Bring water to a gentle simmer in a medium saucepan and add white vinegar. Crack eggs into a small bowl, then gently slide each into the simmering water. Poach for 3 to 4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
03 - Melt unsalted butter in a small skillet over medium heat. Add Aleppo pepper and ground cumin, swirling until fragrant and the butter is foaming, approximately 1 minute. Remove from heat.
04 - Place two English muffin halves on each plate. Top each half with a generous dollop of the yogurt mixture, then a poached egg. Drizzle with spiced butter and garnish with fresh herbs and black pepper. Serve immediately.
